Food: How come this boss knows everything?

Chapter 139 How do you know so much about the restaurant?
Today, food blogger "Xiao Girl" came to visit the store again.

It was different from the last time I ate wontons.
Her assistant also came to Jianghai.

So the equipment used for shooting is more professional.

"Boss, is this the wild wonton stall from before?" asked the assistant.

Feng Jinxiao shook his head.
She explained:

"From what I know, this Boss Li knows a lot. He is used to doing one job and then another. Now he has changed to cooking."

"People have given high praise to the various delicacies he made before, but I have only tasted the wontons and fried cakes he made."

The assistant felt a little regretful:

"The wontons you distributed the other day were really good. I want to try them again this time when I come here."

Xiao said to herself:

"Don't talk about the wontons made by Boss Li."

"I don't know what the conflict is between Jianghai City and wontons. There used to be a Xiaoyu wonton shop that tasted pretty good, but when I went there a few days ago, it was gone."

"They said the boss lady was taken away by the police."

“Maybe not selling wontons is a good thing?”

The two chatted while shooting some footage of the surrounding area.

"So, it's only eleven o'clock, why are there so many people queuing?" the assistant sighed.

Miss Xiao smiled.

Of course she knew the reason.

Feng Jinxiao followed Li Rui's video account.

After seeing the latest updates from “the mediocre food lover”, Ye Wonton shifted his focus and moved to a fly restaurant.

When she saw it, there were already thousands of likes and hundreds of comments.

Not to mention the customers that the small restaurant has accumulated and the repeat customers.

There must be a lot of people who come here to try Boss Li’s cooking.

They came at eleven o'clock.
All we could do was queue outside the store.

At the same time, in the kitchen of the small restaurant, Li Rui was busy at the stove.

Working in a small restaurant,
Li Rui found that the feeling of working was completely different from when he was his own boss.

There are fewer things to worry about, so you can focus more on cooking.

In the few words of the boss lady,
Li Ruiyou learned that

The small bungalow restaurant was once very popular.

At that time, "eating and drinking on public funds" was quite prevalent.

The small bungalow is relatively close to the Jianghai Chemical Plant, and sometimes it would receive several tables of people from different departments in one day.

However, times have changed.
The area where the small restaurant is located is facing demolition.

The former head chef is now in poor health.
This small restaurant is currently in a state where it may close at any time just because Wang Ying is in a bad mood.

But after all, it also carries the memories of many people.

When Li Rui was cooking in the kitchen, he found a small yellowed note on the mottled wall.

“Cook well.

Wang Jianjun, January 2000, 1.

Strange to say,
Thousands of years ago, a sage once left behind the famous saying "A gentleman should stay away from the kitchen."

Perhaps it is because killing is too cruel, “rabbits are so cute, how can we eat them?” and similar mentality.

Li Rui actually quite likes the process of cooking in the kitchen.

On the one hand, I like to eat.

On the other hand, it is also very fulfilling to personally experience the various ingredients, and to serve them on people's tables using the rich cooking methods of Chinese cuisine.

So Li Rui believes that
The profession of chef is of vital importance to human survival.

But after all, where is the meaning?
The seagulls at the old pier might think so.
"Go to the dock and get some chips."

For ordinary people, they use various excuses, such as being in a good or bad mood,
"Eat something good today."

Although there are many people eating at the restaurant today,

But with another aunt coming to help, the boss lady Wang Ying was not so busy anymore.

He also wanted to show off his cooking skills in front of the chef, so he volunteered to make a bowl of noodles with gravy for Li Rui and the aunt.

"You two take a break, I'll go make you some dinner."

The matter of cooking.

Those who can do it may not be able to explain it clearly.

There are many key points, but I only know that this is what the master taught me, but I don’t understand the real reason behind it.

So sometimes, instead of watching others step by step,

Probably not as useful as a reliable, detailed recipe.

Li Rui had already taken a specially made "stomach-strengthening and digestion-promoting tablet" in advance and was waiting for Wang Ying to serve the noodles with gravy.

quickly,

Sister Wang Ying fried the marinade, cut the vegetables, scooped the noodles, and brought them to the table.

The stew is made of fried sauce and seafood, and the side dishes are shredded cucumber, blanched shredded carrot, and coriander.

All of them are ingredients available in the store, highlighting the principle of adapting to local conditions.

"The girl has good skills," commented the aunt.

Li Rui took the garlic handed over by the aunt and ate it while describing:
“First, spread the eggs and mash them into large pieces for later use.

Heat oil in a pan and add the aniseed until fragrant.

The aniseed petals are the key, and go perfectly with the aroma of seafood.

Then add the chopped green onions into the pot.

Then add the shrimps and mantis shrimps into the pan and stir-fry.

The rice wine cools down and the soy sauce cooks.

Add boiling water and continue seasoning by adding salt, sugar, chicken essence and pepper.

After the pot boils again, add the blanched scallops, day lily and eggs into the pot. "

Wang Ying nodded.
I totally agree with what my chef said.

"Seafood is best when it's in season. In fact, razor clams, conchs, and mussels are all fine."

Li Rui mixed the seafood stew,
I took another big mouthful of noodles, and the stew was very delicious. It was full of shrimp, mantis shrimp and scallop meat. It was very satisfying.

Feel the special aroma of seafood stew.

Li Rui continued:

"Before the seafood stew comes out of the pot, pepper oil and scallion oil are added."

Wang Ying wiped the sauce from the corner of her mouth. "Yes, isn't it delicious? This is the secret of our restaurant."

"good to eat."

Finally, Li Rui added:
"As for noodles, hand-roll them yourself, they will taste chewier."

"The noodles you used were bought at the market. The owner is a man in his sixties with a Hedong accent."

"Ah?" Sister Wang Ying looked at him in shock.

If you can guess the ingredients and cooking methods of a dish by its taste and appearance, it is a reflection of the chef's superb cooking skills.

Then Li Rui's guess was a bit shocking.

"You can guess this?"

The aunt who was helping out in the small restaurant understood what Wang Ying meant and believed that the young cook must have been right about the origin of Wang Ying's noodles.

I couldn't help but wonder where this young man came from.

He actually knew everything that happened in the restaurant, big and small.

Considering that many customers were calling the chef "Boss Li", the aunt felt that this matter might not be as simple as it sounded.

They both looked at Li Rui.

I hope the chef in the store can give a reasonable explanation.

Li Rui said calmly:

"In Xingfuli Market, there's only that old man selling fresh noodles."

Li Rui felt that given Sister Wang Ying's personality, she would not run to several places just to buy a few pounds of noodles.

(End of this chapter)